THE HOT LIS T 202 3 culturecheesemag.com 59
RECIPES
SPAGHETTINI WITH
BAKED GOAT BRIE,
PANCETTA, TOASTED
GARLIC, SUN-DRIED
TOMATOES, AND BASIL
There are plenty of pasta-worthy
days in the summer. Sweet and
peppery basil, salty pancetta, and
tangy goat brie twirled with thin
pasta make for a decadent dinner.
Pair with a chilled sauvignon blanc.
The rinds of the goat cheese wheels
are edible and add to the luxurious
texture of this sauce.
Serves 2
4 ounces pancetta, cut into ½-inch dice
2 cloves garlic, minced
¼ cup sun-dried tomatoes, roughly chopped
2 5-ounce wheels goat brie
1 pound spaghettini or thin spaghetti
Kosher salt and freshly ground black pepper, to taste
¼ cup chopped fresh basil
fPlace pancetta in a cold medium sauté pan. Turn heat to low
and cook, stirring occasionally, for about 8 to 10 minutes, or
until pancetta is lightly browned and fat is rendered.
fAdd garlic and cook for 2 more minutes or until it starts to
brown. Transfer mixture, including rendered fat, to a small
heat-proof bowl. Add sun-dried tomatoes and set aside.
fHeat oven to 350°F.
fSlice top rind off goat brie and place wheels in an ovenproof
dish with a 2-inch space between them. Bake until cheese is
hot and melted throughout, about 25 minutes.
fWhile brie is baking, bring a large pot of salted water
to a boil. Add pasta and cook according to package
instructions. Reserve a cup of pasta water, then drain and
set aside in a large bowl.
fToss pasta with pancetta, garlic, and sun-dried tomato
mixture. Season with salt and pepper.
fRemove brie from the oven and immediately cut a slice
through the rind of each wheel so melted cheese pools to the
center of the dish.
fUsing tongs, twirl pasta into the cheese, adding enough of
the reserved pasta water to keep the sauce creamy. Transfer
to a serving dish and garnish with basil.
Pair it with fresh dill, orange, pistachios
and a rosemary olive oil cracker!
Israeli Feta
100% sheep's milk | Kosher certified | Vegetarian friendly
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